Best 7 Chicken Avocado Lime Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a fiesta of flavors with our delectable Chicken Avocado Lime Soup, a culinary masterpiece that tantalizes your taste buds with every spoonful. This vibrant soup is a harmonious blend of tender chicken, ripe avocado, and zesty lime, enveloped in a creamy, flavorful broth. Savor the richness of the chicken, the velvety texture of the avocado, and the refreshing burst of lime in this delightful symphony of flavors. Our recipe collection offers variations to cater to diverse preferences, including a spicy version for those who crave a kick, a creamy version for a luxurious indulgence, and a vegan version for a plant-based delight. Embark on a culinary journey with our Chicken Avocado Lime Soup, a versatile dish that promises to leave you craving for more.

Let's cook with our recipes!

AVOCADO SOUP WITH CHICKEN AND LIME



Avocado Soup with Chicken and Lime image

Thin strips of chicken breast are simmered in broth with jalapenos, onion, garlic and lime and then combined with avocado and topped with crisp corn tortilla strips in this spicy soup.

Provided by Michelle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12

4 (6 inch) corn tortillas, julienned
1 ½ tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
¼ cup fresh lime juice
1 tomato, seeded and diced
salt and ground black pepper to taste
1 avocado - peeled, pitted and diced
¼ cup chopped fresh cilantro

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
  • Bake in the preheated oven until lightly browned, 3 to 5 minutes.
  • Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
  • Ladle soup into bowls and sprinkle with tortilla strips to serve.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 24.9 g, Cholesterol 37.3 mg, Fat 15.3 g, Fiber 6.5 g, Protein 16.5 g, SaturatedFat 2.3 g, Sodium 1047.6 mg, Sugar 4.3 g

SPICY AVOCADO SOUP WITH CHICKEN AND LIME



Spicy Avocado Soup With Chicken and Lime image

This is a recipe I've modified, originally from Allrecipes.com. I usually make it on the mild side for the kids, then DH and I spice it up. Don't skimp on the garnishes!

Provided by Gatorbek

Categories     Low Cholesterol

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 medium white onion, thinly sliced
2 garlic cloves, minced
2 tablespoons olive oil
8 ounces chicken chunks, I use canned in a pinch
1 quart chicken stock or 1 quart canned broth
1/4 cup fresh lime juice
1 (10 ounce) can Rotel tomatoes & chilies, heat level of your choosing
salt and pepper, to taste
2 avocados, peeled, pitted, and diced
1/4 cup fresh cilantro, chopped
sour cream
cheddar cheese
lime wedge
fresh cilantro
tortilla chips

Steps:

  • In a large saucepan over medium heat, sautee onion and garlic in oil until translucent, about 4-5 minutes.
  • Stir in chicken and brown, then add stock, lime juice, Ro-Tel (with juice), salt and pepper. Gently simmer until chicken is cooked, 3-5 minutes. Stir in avocado and cilantro and heat through, and adjust seasonings to taste.
  • (If you wish to thicken the soup a bit, use an immersion blender or mash some of the avocado by hand. You can also add potato flakes if you want a thicker broth.).
  • Ladle soup into bowls and garnish with a dollop of sour cream and cheddar cheese, a sprinkle of additional cilantro, with lime wedge and tortilla chips on the side. Enjoy!

Nutrition Facts : Calories 428.3, Fat 29, SaturatedFat 5.1, Cholesterol 42.4, Sodium 921.7, Carbohydrate 24, Fiber 7.3, Sugar 5.9, Protein 21.4

CHICKEN SOUP WITH LIME AND AVOCADO



Chicken Soup With Lime and Avocado image

When I lived in France, in the '80s and early '90s, I hardly ever ate avocados. Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel. They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California. "Poor man's butter," they used to call avocados when my father was a child. (Now they would more aptly be described as "rich man's butter.") Simple Mexican soups like this one often include avocado, which is diced or sliced and added to the soup when it's ladled into bowls.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, soups and stews, main course

Time 30m

Yield Serves four

Number Of Ingredients 10

2 quarts chicken stock, preferably homemade, or 1 quart commercial chicken broth and 1 quart water
1 medium onion, finely chopped
1 garlic clove, minced
1 serrano or jalapeño chile, seeded if desired and minced
1 pound tomatoes, peeled, seeded and diced, or 1 (14-ounce) can, drained
1 cup shredded cooked chicken breast
1/4 cup chopped cilantro
1 to 2 tablespoons freshly squeezed lime juice (to taste), plus thin slices of lime for garnish
1 avocado, cut in small dice or thinly sliced
Corn tortilla crisps for garnish

Steps:

  • Bring the chicken stock to a simmer, add the onion, garlic and chile, and simmer 15 minutes.
  • Add the tomatoes, and simmer for another five minutes. Taste and adjust salt, then stir in the chicken breast and chopped cilantro. Cover and let sit for five minutes. Add the lime juice.
  • Divide the avocado between four soup bowls. Ladle in the soup, place a slice of lime on each bowl, and serve with crisp corn tortillas.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 732 milligrams, Sugar 12 grams

CHICKEN AVOCADO LIME SOUP



Chicken Avocado Lime Soup image

Make and share this Chicken Avocado Lime Soup recipe from Food.com.

Provided by lecole54

Categories     Mexican

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 lbs chicken breasts, boneless and skinless
1 tablespoon olive oil
1 cup green onion, chopped (including whites, mince the whites)
2 jalapenos, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
2 garlic cloves, minced
4 (14 1/2 ounce) cans low sodium chicken broth
2 roma tomatoes, seeded and diced
1/2 teaspoon ground cumin
salt and pepper, to taste
1/3 cup cilantro, chopped
3 tablespoons fresh lime juice
3 medium avocados, peeled, cored and diced
tortilla chips, for serving
monterey jack cheese, for serving
sour cream, for serving

Steps:

  • In a large pot heat 1 Tbsp olive oil over medium heat.
  • Once hot, add green onions and jalapenos and sauté until tender, about 2 minutes, adding garlic during last 30 seconds of sautéing.
  • Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).
  • Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup.
  • Stir in cilantro and lime juice.
  • Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving).
  • Serve with tortilla chips, cheese and sour cream if desired.

AVOCADO SOUP WITH CHICKEN AND LIME RECIPE - (5/5)



Avocado Soup with Chicken and Lime Recipe - (5/5) image

Provided by jenknoll

Number Of Ingredients 12

4 (6 inch) corn tortillas, julienned
1 1/2 tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/4 cup chopped fresh cilantro

Steps:

  • 1.Preheat oven to 400 degrees F (200 degrees C). 2.Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes. 3.In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings. 4.Ladle soup into bowls and sprinkle with tortilla strips to serve.

CHICKEN AVOCADO LIME SOUP RECIPE - (3.4/5)



Chicken Avocado Lime Soup Recipe - (3.4/5) image

Provided by kallen2302

Number Of Ingredients 15

Ingredients:
Chicken Avocado Lime Soup
1 1/2 lbs boneless skinless chicken breasts*
1 Tbsp olive oil
1 cup chopped green onions (including whites, mince the whites)
2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
2 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth
2 Roma tomatoes, seeded and diced
1/2 tsp ground cumin
Salt and freshly ground black pepper
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados, peeled, cored and diced
Tortilla chips, monterrey jack cheese, sour cream for serving (optional)

Steps:

  • In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.

CHICKEN SOUP WITH LIME AND AVOCADO



Chicken Soup with Lime and Avocado image

The avocado and fresh cilantro really make this soup quite special.

Provided by Vickie Parks

Categories     Chicken Soups

Time 35m

Number Of Ingredients 14

2 qt chicken stock (or 1 quart stock and 1 quart water)
1 medium onion, finely chopped
1 clove garlic, minced
1 large carrot, thinly sliced
1 stalk(s) celery, chopped
1 large serrano chile or jalapeno pepper, minced (and seeded, if desired)
14 oz can diced tomatoes, drained (or about 1 pound fresh tomatoes, diced)
1 c cooked chicken breast, shredded finely
1 tsp ground cumin
1/4 c chopped cilantro
1 to 2 Tbsp freshly squeezed lime juice (plus thin slices lime, for garnish)
1 large avocado, cut into small dices or thinly sliced
crispy corn tortilla chips, for garnish
1/2 c sour cream, for garnish

Steps:

  • 1. Bring the chicken stock to a simmer. Add the onion, carrot, celery, garlic and chile, and simmer 15 minutes.
  • 2. Add the tomatoes, and simmer for another five minutes. Taste and adjust salt, then stir in the chicken breast, cumin and chopped cilantro. Cover and let sit for five minutes. Add the lime juice.
  • 3. Divide the avocado between four soup bowls. Ladle in the soup, place a slice of lime on each bowl, and sprinkle crispy tortilla chips and a generous dollop (about 1/8 sour cream) on top of each serving. Serve immediately.

Tips:

  • Use ripe avocados: For the creamiest soup, use ripe avocados that yield to gentle pressure when squeezed. Unripe avocados will be hard and lack flavor.
  • Save time with canned beans: To save time, you can use canned beans instead of dried beans. Just be sure to rinse and drain them well before using.
  • Add some spice: If you like a little heat, add a pinch of cayenne pepper or a chopped jalapeño pepper to the soup. You can also top each serving with a dollop of sour cream or yogurt and a sprinkle of chopped cilantro.
  • Make it ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. When you're ready to serve, simply reheat it over medium heat until warmed through.

Conclusion:

This chicken avocado lime soup is a delicious and healthy meal that's perfect for busy weeknights. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner recipe, give this soup a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #healthy     #very-low-carbs     #soups-stews     #mexican     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #low-carb     #healthy-2     #low-in-something

Related Topics